So off today on our annual '4th of July' week trip to Michigan. Lots of sun, water, biking, golfing, cooking, eating, visits to wineries and breweries, and best of all? Michigan Blueberries.
No need for a trip to the state that produces 32% of all blueberries consumed in the United States to enjoy Michigan blueberries, as they have made their appearance, this week, at Chicago area Farmers Markets and will be at the markets through September.
Is there a more perfect fruit? No peeling, no pitting, no coring, no cutting, or no cooking necessary. Just wash and pop in your mouth for a burst of pure perfection. Not only is the taste perfection but these little berries are full of vitamins B6, C, E, and K, fiber, and loads of antioxidants. They are low in calories, coming in at just 84 calories per one cup of berries, and they are fat and cholesterol-free.
Look for plump, dry, smooth-skinned berries that are dark blue to deep purple in color. Any hint of red and the berries are not fully ripened. You will want to store them in an open container and not a closed bag or container where moisture can form, in the fridge, where the berries will keep for up to two weeks. And whatever you do, don't wash the berries until you are ready to use them.
Blueberries freeze really well, as long as you don't wash the berries prior to freezing (washing before freezing will toughen the skins). Put a single layer of unwashed berries on a baking sheet and put in the freezer. Once the berries are frozen, transfer to a sealable container or freezer bag. When ready to use, just take out the berries you need, rinse and drain.
If you can hold off eating all your berries as is, they are perfect in pies, jellies & jams, syrup, muffins, pancakes, smoothies, vinaigrettes, salads, and as a topping to your morning cereal or yoghurt.
One of my favorite ways to enjoy blueberries is in a Blueberry Lemon Pound Cake (Bon Appetit, July 1990) but not always keen on turing on the oven or consuming lots of butter in the heat of the summer, so here is a sublime, simple and beautiful dessert.
Blueberry Soup
1/2 cup sugar
juice of one orange and 1/2 a lemon
1 cup of grape juice or a fruity white wine
1 cup of water
pinch of cinnamon
2 cups of blueberries
1 cup of plain yoghurt
Combine and bring sugar, orange & lemon juices, wine, water and cinnamon to a boil in a saucepan. Boil for one minute, stirring the whole time. Add the blueberries and coold for another minute. Remove from the heat and cool completely.
Puree the mixture in a food processor (or blender) and chill. Pour into bowls and swirl in a dollop of yoghurt prior to serving.
(P.S. this recipe also works well as 'grown-up' frozen ice pops with or without the yoghurt)
Labels: blueberries, blueberry recipes, Chicago Farmers Market, Michigan blueberries, seasonal organic produce
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